Question - this is the best one i got PDF

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this is the best one i got...

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Answer 1.

Bulk cooking

Description

Bulk cooking is c catering, function

Application/Use

function centres, h kitchen.

Advantage

Disadvantage

menu would have relatively simpler resources. it can become cha go for waste.

Cook chill for extended life Description

Application/Use

this process is us and temperature.

canteens, hospita

Advantage

longer storage tim maintain nutrition

Disadvantage

training of the staf

Cook chill for five day shelf life

Description

this process is us and temperature. thermalised maki

Application/Use

canteens, hospita

Advantage

longer storage tim maintain nutrition

Disadvantage

limitation in cooke

Cook freeze Description

once the food is c freezing.

Application/Use

canteens, hospita

Advantage

nutritinal value is in advance, less i

Disadvantage

training of the staf infrastructure may

Fresh cook Description

food is cooked fresh as required.

Application/Use

A La Carte menu, set menu, Table De Hote.

Advantage

food is cooked fresh everyday, customer have menu option, reciepe can b cost effective menu is used.

Disadvantage

skilled staff required, limited time for cooking, food safety risk, equipment

https://macallancollege.learnbook.com.au/pluginfile.php/3628/mod_resource/cont ent/0/SITHKOP005%20Coordiante%20Cooking%20Operations..pdf

Answer 2 The cook will take a number of factors into consideration including: • Information from the handover from the previous shift. • Bookings and functions for that day and the next few days. • Chef's instructions; • Amount of food already in stock and packed.

• The available raw ingredients. • The time it takes to prepare or cook a recipe or product. • The staff available for the food preparation • The processes used to produce food in the kitchen. • Special dietary requirements. https://macallancollege.learnbook.com.au/pluginfile.php/3628/mod_resource/cont ent/0/SITHKOP005%20Coordiante%20Cooking%20Operations..pdf

Answer 3. 1. Selection of the raw commodities-

It is essential to find the right suppliers for your raw material requirement. so your relationship with your supplier is crucial to make sure that you get top quality ingredients. Always check the goods upon arrival make sure the packaging of your goods is intact and the supplier maintains the high standards of food safety. 2. Storage of raw materialsAll deliveries must be stored within the defined timeline maintaining the food safety principle. perishable goods must be stored immedately below 5 degrees celcius. likewise frozen goods must be stored below -18 degrees celcius. raw vegetables and fruits should be stored in refrigerator. dry good must be stored in the dry storage area while we maintain appropriate temperature and humidity levels. 3. PreparationFood safety standards must be follow while preparing food items. utensils, knives chopping boards must be changed and clean appropriately while the prepartion of food to prevent croos contamination especially when handling high risk food items like seafood meat and poultry. follow a proper de-frosting procedure techniques to avoid contamination. 4. CookingWhile cooking food items ensure that the temperature of the food should reach above 65 degrees celcius. most of the bacteria, pathogenic micro-organism destroyed at this temperature if kept for more than 2 minutes. use a proper food thermometer to check the temperature of the food on regular basis make sure that the thermometer is calibrated on regular basis. 5. PortioningOnce the food is cooked, the chilling process must start as soon as possible, and at most within 30 minutes. this leaves time for portioning prior to chilling, however handling of should should be kept to a minimum. meals can be portioned from individualcomponents after chilling. usually, the ideal containers for chilling food should be no more than 2 to 1/2 deep. 6. Blast chilling-

The blast chiller must chill the food to below 5 degrees celcius within 2 to 4 hours of commencing the blast chill cycle. it ensures apperance, texture, flavour and nutritional value of food is maintained. a blast chiller is usually equipped with food probe to monitor the core temperature of the food. the chilling time may vary depending on the size shape density of the food. it is also dependable on the moisture content heat capacity and original cooking temperature. the food should be covered to protect againt contamination. 7. Storage of chilled foodsChilled food must be stored below 5 degrees celcius to control the growth of microorganism. chilled food can be kept safely for upto 5 days. all food items should be labelled by name and use by dates to ensure correct stock rotation using the FIFO principle. 8. DistributionRefrigerated vehicles are the best for transfering and transporting the food items. Frozen food should be hard frozen with no evidence of de-frosting while transporting hot food that is potentially hazardous must be at 60 degrees celcius or above. 9. Reheatingreheating or re-thermalisation must be done within 30 minutes after the food has been removed from the storage area. Commercial micro-wave or ovens are suitable for reheating these fooditems. food must be reheated above 70 degres celcius core temperature and be held at this temperature for atleast two minutes. always use a food thermometer to check the core temperature. 10. ServiceOnce the food is re-heated it should be consumed within 15 minutes. the temperature of the food should not fall below 65 degrees celcius. food items that are consumed cold should be served within 30 minutes after removing from storage.

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Answer 4. •

Receiving- The ducks should be frozen below -18 degrees celcius, the packaging should be intact/broken and use by date should be mentioned. no critical points required at this stage.

•

Thawing- you need to label and cover the tray and make sure it is been protected from any contamination/ foreign matters. no CCP required if taken care of all the above.

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Storage- make sure to store it below 5 degrees celcius and no CCP required if the temperature is controlled.

•

Mise en place- consider the time at room temperature follow 2/4 hour rule. prevent cross contamination. take care of equipment and personal hygiene. no CCP require if taken care all the above.

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Preparing or cooking- CCP required at every step of preparing and cooking. poor handling of food can cause cross-contamination, personal hygiene and equipment hygiene, maintain the food temperature. poor handling of food can cause crosscontamination.

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Post-cooking storage- yes CCP required by following 2/4 hour rule.

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Reconstitution- yes CCP is required at every stage while you maintain the temperature of the food and try to eliminate the risk of foreign objects and impurities from the food.

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Re-thermalisation- yes CCP is required by making sure the core temperature is maintained above 75 degrees.

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Serving- CCP is not required if you maintain proper personal hygiene eqiupment hygiene and avoid cross-contamination

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Answer 5 1. keep raw and cooked food apart from each other. do not use the same tool/equipments for chopping food items. 2. make sure to wash and sanitise all equipments and tools used for prepration and cooking of food. 3. do not leave food in danger zone between 5 to 60 degrees celcius. 4. clean and sanitise benches and chopping boards in between tasks. 5. wash and re wash fruits and vegetables in clean water to prevent chemical contamination and bacteria. https://macallancollege.learnbook.com.au/pluginfile.php/3628/mod_resource/cont ent/0/SITHKOP005%20Coordiante%20Cooking%20Operations..pdf

Answer 6 •

All the perishable items should be stored in the refrigerator under controlled temperature of 5 degrees celcius. most of the bacteria and pathogens are destroyed during cooking the food when the internal temperature of the food is above 75 degrees celcius.

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While processing and preparing the food make sure to use different chopping boards. Wash you hands in between handling food items.

•

Packaged and processed food must be sealed and labelled appropriately. use by date and nutritional information should be displayed.

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Returned prepared goods to the correct storage conditions immedately i.e cooked meat, seafood, poultry should be kept in the separate trays and covered in the

refrigerator below 5 degrees celcius. •

Before using any raw vegetables and fruits, make sure to wash them thoroughly.

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Answer 7 •

Transport food in safe temperature zone.

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Ensure that frozen food remain frozen when tranporting.

•

Do not cause any damage to packaging during transport.

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Check portable food storage equipment in which food is transport.

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Prevent any cross-conytamination by following general food handling principles.

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Answer 8

Quality indicators

Rack of lamb

Mint crust

Rosemary jus

Appearance and eye appeal

well defined eye muscle

crisp look

no fat, it should be clear

Colour consistency

MR centre

golden

rich brown

Moisture content

juicy

not to dry

rich viscous

Mouth feel and eating properties

tender

crisp outside annd herby

rich flavour with herb notes

Plate presentation

nicely frenched

not to thick

not to thick

Portion size

correct

correct

correct

Shape

correct

correct

N/A

Taste

correct

correct

coreect

Texture

correct

correct

correct

Sauces

correct

Decorations and garnishes

spring_young

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